Preparation

Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. DO AHEAD: Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.

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Reviews

Came out just as pictured and delicious. They tasted like they came from an actual bakery. A big hit. I will certainly make again - sooooo easy. I used a very scant tablespoon of Ghiradelli semi-sweet chocolate chips for each one and it seemed perfect, and the Pepperidge Farm puff pastry was fine (Trader Joes - at least mine - only sells their butter puff pastry seasonally). Put them together the night before and refrigerated as suggested and they puffed up just fine the next day. I cooked mine about 5 minutes longer to be sure they were cooked inside - kept them in till I was afraid the tops would get overdone and that seemed the right amount of time.

We made half of the recipe, and we lowered the cook time to 11 minutes because we wanted them a bit more golden brown. They were a little hard to close, and we used a bit less chocolate. Tasted quite good, though!

I used the Pepperidge farm puff pastry dough sheets and Lindt dark chocolate (made a few with goat cheese) and these tasted fine (PF dough is too greasy and only outside puffs up)... but I'm a bit baffled about the chocolate. Did no one else's chocolate melt to total liquid and run all over the bottom of the pan? I'm confused. I think next time, I will research and make a paste much closer to what pro bakers use for their pains au chocolat - perhaps cocoa powder and a *very* small amount of cream or butter.

Anything this delicious & this easy gets four forks, no question. Made these last night for a send-off on the first day of school, and there was much less whining. Ghirardelli's bittersweet chocolate, DuFour pastry, ended up with about 18 pains. Perfect.

Not quite, but with an ounce of chocolate, I can't complain. I halved the amount of chocolate used. This produces something more akin to the photo. Cut the dough into long strips so that you can wrap the chocolate at least twice. You can even taper the strips so that the pastry will be fat in the middle, and rounded on the outside (like the picture). If using Ghiradelli, use 2/3 of a square per pastry. Also, for you newbies like me, it helps to use flour or PAM on the preparation surface so that the dough doesn't stick when you are trying to roll it.

This gets 4 forks because in addition to being really good it was also extremely easy and quick and could be made with things on hand. Then my husband decided he really liked them and ate 4! I used the steam trick and my puff pastry definitely layered. Maybe not quite as pretty as in the picture but will work on that. I ground a mixture of sugar chocolate and cinnamon over them. Plan to try with almond paste and sliced almonds next time. I have had these in Paris and these weren't that far off.

I own my own bakery and had a customer request pains au chocolat. I used this recipe as the foundation, I did change a few things about it, and I made my own chocolate batons, but it was perfect! I highly recommend you don't buy cheap butter, in fact, I would avoid American butter altogether as they are either too salty or not salty enough for this recipe. I would also allow the dough to raise for 30 mins at 70F before doing the first fold. I also highly recommend trying white chocolate.

to preface: I used the pepridge farm puff pastry sheets that I use for all my puff pastry needs. If Ina Garten swears by them, I figure they are good enough for me.
The resulting pains au chocolat tasted nothing like a true french pastry. If you have been to france or have a true french bakery in your town or city stay away from this recipe.

I made this for fun and it was much better than i thought it would be. It was soo easy. My sister thought it must have taken me forever when she tried one, but I barely did anything! I will definitely make these for every occasion!

Okay, I made these for a memorial service for my father who used to eat bread and chocolate. They were awesome! I added a bit of vanilla to the eggwash. Tonight I am making them with almond paste and raspberry jam, topped with slivered almonds. Beautiful, easy, fab. Try these for the holidays!

Easy easy, tender and tasty. I made some with dark chocolate with cinnamon sugar on top, milk chocolate with organic cane sugar on top, and lime curd and raspberry jam ones with earl grey tea scented sugar on top. The lime curd ones were the best!

I know I already reviewed, but I just wanted to let everyone know that these are really amazing, and another tasty variation besides the ones I mention before is diced Granny Smith apples with cinnamon, sugar, and lemon juice. For flair, sprinkle cinnamon on the pastries before you pop them in your oven. :D

Easy and delish. Everyone loved these including a friend who went to the CIA. Made half with chocolate and half with almond paste that I mixed with a little Stonewall Kitchen Raspberry Peach Jam then topped with sliced almonds. The almond ones were so popular,I never even got to taste them.

Very good and very
easy, although the
recipe calls for far
too much chocolate
for pains au
chocolat. I used
*one* 4oz bar of
Ghiradelli 60% Cacao
bittersweet for all
24 puff pastry
squares. The 72%
works well too.
tip: It is also
easier to cut and
handle the puff
pastry when it is
still mostly frozen.
This recipe has a fantastic result for the effort it takes.

Nice, simple - how
can you go wrong
with puff pastry
and chocolate! A
very classy little
companion for a
cappuccino, a
fraction of the
cost of pain au
chocolat from the
coffee shop, and
easy as falling
down. If you want
to make it even
more like a bakery
pastry, sprinkle a
little coarse sugar
over the tops after
you glaze them.
Beautiful.